Smoky glazed pork ribs with slaw and cornbread.Edwina PicklesWe love a meal you can pick up with your fingers and get a bit messy. These ribs are definitely one of those – take a seat outside with a roll of kitchen paper and rip in. Try to find ribs from a free-range Berkshire black pig,as they have a great fat content and are perfect for the grill. You need to cook them the day before so you can cool the meat down in the fridge. This makes them firm enough to throw on the barbecue. The slaw is dead easy and transports well.